Broccoli Cheddar Soup

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups fresh broccoli florets
• 4 cups vegetable broth
• 1 cup water
• 1/2 cup all-purpose flour
• 2 cups shredded sharp cheddar cheese
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons grated Parmesan cheese

Steps

1. 1 Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add broccoli, vegetable broth, and water. Bring to a boil, then reduce heat and simmer until broccoli is tender, about 15 minutes.
4. 4 In a small bowl, whisk flour into milk to create a slurry, then stir into the soup.
5. 5 Simmer until soup thickens, about 5 minutes.
6. 6 Stir in cheddar cheese and Parmesan until melted and smooth.
7. 7 Season with salt and pepper to taste. Serve hot.

Nutrition

Tips

• For extra creaminess, stir in a splash of heavy cream at the end.
• To make it ahead, store in an airtight container in the fridge for up to 3 days.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk if needed to loosen the consistency.

Serving Suggestions

• Pair with a grilled cheese sandwich for the ultimate comfort meal.
• Garnish with crispy bacon bits for added flavor.

FAQ